2 chicken breasts, cooked and diced (Rotisserie chicken would be an awesome choice)

12 oz. ham, cooked and diced (I personally recommend Kentucky Legend)

1 Tbsp. Nature’s Seasoning

Directions:

Preheat oven to 400*.

Cut the stem off of the cauliflower head and snap the florets off using your hands. place in a large pot. Fill the pot with water until the cauliflower is covered. Lightly salt the water. Place the pot over high heat and cover with a lid. Allow to boil for about 10 minutes or so, until the cauliflower is cooked, but still slightly firm (this is so the baking process later doesn’t make it mushy). Drain and set to the side.

In a medium-sized pot, melt the butter. Add in heavy whipping cream, dijon mustard, and garlic. Cook until the cream is warmed, whisking occasionally. Add in the Xanthan gum gradually and continue to whisk so that it does not clump.

Add the egg yolk to a small bowl, gently spoon in a small amount of cream to the egg yolk and stir so that the yolk doesn’t scramble. Add the mixture back to the cream pot.

Add in the Gruyere cheese and half of the parmesan cheese and whisk until smooth and creamy Whisk in the Nature’s Seasoning.

In a 9×13″ casserole dish, combine the diced ham, chicken, and cauliflower. Pour the cream mixture over the ingredients and start to gently mix everything together. I used a combo of the Pampered Chef Mix N Chop and a spatula to break up the cauliflower and mix the ingredients until they were all covered in the cream mixture.

Once everything is evenly coated, sprinkle the remaining parmesan cheese over the top and cover with foil.

Bake for 25 minutes and then remove the foil and bake an additional 15-20 minutes, broiling is desired crispiness of cheese layer has not been reached!